Vegan MOFO Day #1! I'm so excited :)
Holy Delicousness, Batman. This is the easiest, most flavorful chili I've ever had. Each time I make it, it turns out a little different since I don't typically measure the ingredients. But, last night's chili was the best I've ever made. It was perfectly spicy without burning a hole in anyone's mouths, yet flavorful and with lots of texture. I've actually never made chili on the stove, so I wouldn't even know where to begin. Using my crockpot is my preferred method since there's not a ton of work to be done. As the cheezy informercial says, "just set it and forget it." Except, I don't recommend forgetting it as it only takes about an hour to cook on high setting.
Anywhooo.... Here's the recipe. Easily makes enough for 6 servings, more if they aren't heaping bowlsful.
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can white beans, drained and rinsed (I usually use Great Northern beans, but any kind will do)
- 1 15-oz can of chili beans (comes in a spiced sauce)
- 1 15-oz can of diced tomatoes - I buy the kind that says "chili-ready" with onions and chiles in it
- 1 1/2 cups frozen corn (or 1 can of corn, drained)
- 1/2 of a red onion, diced
- 1/2 of a green pepper, diced
- 1 large carrot, peeled and sliced very thinly
- 2 average size stalks celery, chopped small
- 3 cloves garlic, minced
- 1 TB olive oil
- 2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder
- 1 tsp garlic salt
- 1/4 tsp fresh cracked black pepper
- dash cinnamon (optional)--tastes good, but I usually forget it
- Put your crockpot on high setting. Add your canned goods and corn and stir well. Put the lid on.
- Heat the oil in a saute pan over medium heat. When hot, add the carrot, celery, onion, and bell pepper. Saute until the vegetables are slightly softened. Add the garlic and cook another 1-2 minutes, stirring often so the garlic doesn't stick to the pan.
- Add the veggies to the crockpot, along with the spices and stir well. Cover with lid and cook 1-2 hours, stirring once in a while and adjusting the spices as you go. Leftovers stay good in the fridge about 2-3 days in an airtight container.
- I tend to serve this chili with fresh garlic bread and some oyster crackers. It's also good topped with a little raw onion and some Daiya cheese.